wellhealthorganic.com Jowar Roti: Jowar roti, also known as jowar bhakri or jolada rotti in Karnataka, is a nutritious flatbread crafted from sorghum flour. This traditional dish hails from the cuisines of Karnataka and Maharashtra.
Jowar Roti
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Cuisine: Karnataka, Maharashtrian
- Course: Main Course
Ingredients:
- 1 cup jowar flour (sorghum flour), approximately 100 grams
- ¾ cup hot water, adjust as needed
- ⅛ teaspoon salt, or 2 to 3 pinches
Instructions:
1. Kneading the Dough:
- In a bowl or a large rimmed plate, take 1 cup of jowar flour. Add 2 to 3 pinches of salt and mix it well with the flour.
- Gradually add about 1/2 cup of hot water and mix it with the jowar flour using a spoon.
- Add the remaining ¼ cup of water and continue mixing. Adjust the water quantity based on the flour’s texture, whether fine or slightly coarse.
- Once the heat is tolerable, knead the dough thoroughly with your hands until it becomes smooth and pliable.
- If the dough feels sticky or overly wet, incorporate more jowar flour. Cover the dough and set it aside until it reaches room temperature.
2. Rolling the Jowar Roti:
- Divide the dough into small to medium-sized balls.
- Sprinkle some jowar flour on the rolling board. Flatten a dough ball and place it on the floured surface. Add more flour on top.
- With gentle pressure and circular motions, use your palms to flatten and shape the roti. Add additional flour if needed to prevent sticking.
- Alternatively, you can roll the dough between two sheets of butter paper or a ziplock bag. Another option is to flatten the dough on a moist napkin.
3. Cooking the Jowar Roti:
- Heat a tava (griddle) and carefully transfer the rolled roti onto it with the floured side facing up.
- Spread some water evenly on the surface of the roti using your fingers. Allow the base to cook partially until you notice light brown spots forming.
- Flip the roti and let it cook further until you see more brown spots and the roti starts puffing up.
- Using tongs, flip the roti directly over the flame to cook the other side until it develops golden-brown spots.
- Once cooked, transfer the roti to a roti basket and repeat the process with the remaining dough balls.
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Serving:
- Serve the jowar roti hot or warm alongside regional Indian vegetable or legume dishes.
- Optionally, you can spread some oil, ghee, or white butter on the roti before serving.
Notes:
- This recipe can be easily doubled or tripled to accommodate larger servings.